Healthy Pumpkin Ravioli Recipe! (with Gorgonzola Sauce)

One of my favorite Italian recipes is pumpkin or butternut squash ravioli – and it’s a great indulgence once in a while. The reason I say indulgence is because most restaurants add a lot of extra butter/oil to the recipe and the ravioli is usually topped with a “brown butter sauce” or a “cheese sauce” – both of which have tons of fat & calories! So – I was super excited when I found a healthy recipe for pumpkin ravioli on cookinglight.com! I tried it out for dinner tonight and it turned out to be an excellent meal! I did make some modifications to the cooking light recipe which I have included below – try it out and let me know how you like it!

Yield 

6 Servings

Ingredients 

  • 1 1/4  cups  canned pumpkin (about one 15 oz can)
  • 2  tablespoons  dry breadcrumbs
  • 2  tablespoons  fresh grated Parmesan cheese
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  minced fresh sage
  • 1/4  teaspoon  freshly ground black pepper
  • 1/8  teaspoon  ground nutmeg
  • 30  round wonton wrappers
  • 1  tablespoon  cornstarch
  • Cooking spray
  • 1  cup  fat-free milk
  • 1  tablespoon  all-purpose flour
  • 1 1/2  tablespoons  butter
  • 1/2  cup  (2 ounces) crumbled Gorgonzola cheese
  • 3  tablespoons  chopped hazelnuts, toasted (I used chopped walnuts instead)
1 1/4  cups  canned pumpkin
2  tablespoons  dry breadcrumbs
2  tablespoons  fresh grated Parmesan cheese
1/2  teaspoon  salt
1/2  teaspoon  minced fresh sage
1/4  teaspoon  freshly ground black pepper
1/8  teaspoon  ground nutmeg
30  round wonton wrappers
1  tablespoon  cornstarch
Cooking spray
1  cup  fat-free milk
1  tablespoon  all-purpose flour
1 1/2  tablespoons  butter
1/2  cup  (2 ounces) crumbled Gorgonzola cheese
3  tablespoons  chopped hazelnuts, toasted

Directions

1. Spoon pumpkin onto several layers of heavy-duty paper towels, and spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a medium bowl using a rubber spatula. Stir in breadcrumbs, Parmesan, salt, minced sage, pepper, and nutmeg.

2. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep from drying), spoon 2 teaspoons pumpkin mixture into the center of wrapper. Brush edges of wrapper with water and fold in half, pressing edges firmly with fingers to form a half-moon. Place on a large baking sheet sprinkled with cornstarch. Repeat procedure with remaining wonton wrappers and pumpkin mixture.

Here’s what it looked like:

DSC01441

Ravioli filling on wonton wrapper

 

 

 

 

 

 

Spreading water on the wonton wapper to seal it

Spreading water on the wonton wapper to seal it

Pressing the wonton wrapper shut

Pressing the wonton wrapper shut

 

 

 

 

 

 

 

 

 

Ravioli on baking sheet with cornstarch

Ravioli on baking sheet with cornstarch

 

 

 

 

 

 

 

 

 

 

 

 

 

 

3. Fill a large Dutch oven with water; bring to a simmer. Add half of ravioli to pan (cover remaining ravioli with a damp towel to keep from drying). Cook 2 minutes or until done (do not boil), stirring gently. (The recipe says 4 min but 1-2 min was enough for ours). Remove ravioli with a slotted spoon; lightly coat with cooking spray, and keep warm. Repeat procedure with remaining ravioli.

4. This is my added modification to the recipe – the wonton wrappers we had had a bit of a “squishy” texture. So I heated a pan over medium heat, sprayed it lightly with cooking spray, and quickly pan-fried the ravioli to make their texture “crispier” and more ravioli like on the outside – and it worked great! 

5. Combine milk and flour in a saucepan, stirring with a whisk. Bring to a boil; cook for 1 minute or until thick, stirring constantly. Remove from heat. Add butter, stirring until butter melts. Gently stir in Gorgonzola.

6. Place 5 ravioli in each of 6 shallow bowls, and drizzle each serving with 3 tablespoons Gorgonzola mixture. Sprinkle each serving with 1 1/2 teaspoons hazelnuts/walnuts. Serve immediately.

Nutritional Information

  • Calories: 250 (33% from fat)
  • Fat: 9.1g (sat 4.5g,mono 2.7g,poly 0.7g)
  • Protein: 9.5g
  • Fiber: 3.1g

 

Finished Product - YUM!

Finished Product - YUM!

Finished Product #2 (my husband's portion :) )

Finished Product #2 (my husband's portion 🙂 )


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6 Comments

Filed under Picky Cooks (Favorite Recipes)

6 responses to “Healthy Pumpkin Ravioli Recipe! (with Gorgonzola Sauce)

  1. do you have any suggestions for other sauces? we aren’t fans of gorgonzola cheese. Thanks.

    • anjalim

      hi! you can use any other mild cheese to substitute for the gorgonzola – parmesean would probably be nice, or maybe a fontina cheese too. let me know how it turns out!

  2. This sounds awesome! My CSA just gave me a pie pumpkin, but we’re not really dessert people. I am so excited to find a healthy pumpkin ravioli recipe! I am totally going to try this out!

  3. Pingback: Guilt Free Pumpkin Ravioli with Gorgonzola Sauce « Duke's House

  4. Pingback: 15 Minute Gourmet Dinner: Butternut Squash Ravioli with Parmesan Olive Oil Sauce! | The Picky Eater: A Healthy Food Blog

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